This Easter, take tradition to a delicious new level – and keep your oven free for cooking other favorite dishes – by grilling your holiday ham. Look for a fully-cooked bone-in ham, and one that is unseasoned so you can add your own flavors. Then the key is to keep the temperature low and grill indirectly, to ensure an evenly-heated, juicy result the whole family will love.
Makes: 1 ham
- 10 lb. fully-cooked, bone-in ham
- ¼ cup, plus 2 tbsp. Dijon mustard
- ½ cup orange juice
- ½ cup honey
- 2 tbsp. soy sauce
- 1 tsp. nutmeg
- Remove ham from the package and pat dry, then with a knife score the fat on the top into a 1-inch diamond pattern.
- Place ham onto foil or a disposable baking pan, then season by rubbing with Dijon mustard. You can also use brown sugar, herbs, pineapple rings, or any favorite seasoning.
- Prepare your grill for indirect grilling, turning the outside burners on low or 250 degrees, leaving the middle burners completely off.
- Place the ham (still on foil or in pan) onto the middle of the grate – it will sit over the burners that have been turned off.
- Grill with the cover closed for 20 minutes per pound, or until ham has reached 135 degrees internally.
- Create the glaze by whisking together orange juice, honey, 2 tbsp. Dijon mustard, soy sauce and nutmeg.
- During the last half hour of grilling, brush the glaze onto the ham, repeating every 10 minutes until fully heated.
- Carefully lift off the grill and transfer ham to a carving board. Let rest for 10-15 minutes, carve and serve!